Whisky. Uisga Beatha. Water of Life.
By law, Scotch (that is, whisky without the ‘e’) must be aged in oak barrels in Scotland for a minimum of three years. Most premium distillers, however, mature their whisky for much longer (8, 10, 12, 15 years, etc.). Many of the casks that are used to age Scotch are imported from America and Europe and have previously held wine, bourbon, port, and sherry. Each cask lends its own distinctive flavors and color to the finished product. It is indeed a long process, but believe me, for the distillers and those of us who reap the benefits of their labor…
…it is worth waiting for.
To be a part of the Lens-Artists Photo Challenge, click here. Thank you, Amy, for this week’s challenge!
Cheers!
I don’t like Whisky, but last time I was in Scotland I visited Glen Moray Distillery in Elgin. It was very interesting. They also told us about the barrels.
XOXO Reni
I don’t think I have tried Glen Moray. We took a tour of Tomatin Distillery when we were there last. It was really interesting as well.
That is a long process! Great choice for these theme. I love these photos. 🙂
Thanks so much! I’m looking forward to these challenges. So much fun!
I really like the first and fourth photos! The depth in the first one and soft light! And the barrels!! Then the glass shows the wait is over…
Thank you very much! 🙂
🙂
What a fun response Wendy! When we visited Scotland my husband tried scotch for the first time ever. He fell in love with it LOL.
Thanks so much! Glad to be a part of the challenges. Yes, Scotch is pretty amazing. 🙂
Thanks! 🙂
Love Whisky, Wendy 😁 And so nice to see it spelled properly. Great photos; off to get a glass of the good stuff now, slàinte!
You and me both! I’m also pretty fond of the stuff spelled with the ‘e’ as well. 🙂